Today is National Scotch Day! Have a drink.
From Wikipedia: Scotch whiskey, often simply called Scotch, is malt whiskey or grain whiskey made in Scotland. Scotch whiskey must be made in a manner specified by law.
All Scotch whiskey was originally made from malted barley. Commercial distilleries began introducing whiskey made from wheat and rye in the late 18th century. Scotch whiskey is divided into five distinct categories: single malt Scotch whiskey, single grain Scotch whiskey, blended malt Scotch whiskey (formerly called “vatted malt” or “pure malt”), blended grain Scotch whiskey, and blended Scotch whiskey.
All Scotch whiskey must be aged in oak barrels for at least three years and one day. Any age statement on a bottle of Scotch whiskey, expressed in numerical form, must reflect the age of the youngest whisky used to produce that product. A whiskey with an age statement is known as guaranteed-age whiskey.
As of 23 November 2009, the Scotch Whiskey Regulations 2009 (SWR) define and regulate the production, labelling, packaging as well as the advertising of Scotch whiskey in the United Kingdom. They replace previous regulations that focused solely on production. International trade agreements have the effect of making some provisions of the SWR apply in various other countries as well as in the UK. The SWR define “Scotch whiskey” as whiskey that is:
- Produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been:
- Processed at that distillery into a mash
- Converted at that distillery to a fermentable substrate only by endogenous enzyme systems
- Fermented at that distillery only by adding yeast
- Distilled at an alcoholic strength by volume of less than 94.8% (190 US proof)
- Wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres (185 US gal; 154 imp gal) for at least three years
- Retaining the colour, aroma, and taste of the raw materials used in, and the method of, its production and maturation
- Containing no added substances, other than water and plain (E150A) caramel colouring
- Comprising a minimum alcoholic strength by volume of 40% (80 US proof)
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